Colombia Antioquia

Washed Process Clean & Crisp Bright & Balanced Sweet Citrus Cocoa Clean Finish Transparent Cup Structured Acidity Everyday Colombia Filter or Espresso Caramel Sweetness Orange Zest Smooth Body Fresh Clear Aftertaste Refined

Single Origin Arabica — Washed • Caturra

Colombia Antioquia - Fyngan
Colombia Antioquia - Fyngan
Colombia Antioquia - Fyngan
Colombia Antioquia - Fyngan

Colombia Antioquia

Brown sugar, caramel, chocolate and fruity
LE 525.00
Harvest Sept - Dec
1,400m above sea level
Growing region Antioquia
Variety Caturra
washed process
Roast
Grind
Size (g)
Description

Our single origin coffee comes from Antioquia, Colombia, one of the country’s most established coffee-growing regions. Coffee here is produced across steep Andean hillsides by a mix of smallholder farmers and organized cooperatives, where quality and consistency are the result of long-standing tradition rather than scale.

Grown at around 1,400 meters above sea level, this coffee develops slowly in the mountain climate, allowing the beans to build structure, sweetness, and balance. The result is a cup with bright but measured acidity, a light to medium body, and a profile that remains clean and approachable.

This lot is harvested between September and December and is made up of the Caturra variety, a classic Colombian cultivar known for its clarity and elegance when washed processed. In the cup, expect brown sugar sweetness, caramel, soft chocolate, and a subtle hint of fruit on the finish.

Behind this coffee are farmers who focus on careful harvesting and clean processing, ensuring each step—from cherry selection to drying—is done with intention. By working with these producers, we support sustainable livelihoods and long-term quality at origin.

This is a balanced, dependable Colombian coffee—designed to be enjoyed daily, whether brewed as filter or espresso, while carrying the quiet story of the people and landscapes that produced it.

Storage
Coffee Storage Guide

Best rule: keep coffee sealed, cool, dry, and away from light.

Whole Beans (Recommended)
  • Keep in the original bag with valve (or an airtight container).
  • Store in a cupboard away from the oven, sunlight, and humidity.
  • Best taste: within 4–6 weeks of roast date after opening.
  • Once opened: aim to finish within 2–3 weeks for best flavor.
Ground Coffee
  • Grind loses aroma faster than beans.
  • Store airtight and use within 7–10 days for best results.
What NOT to do
  • Do not store in the fridge (moisture + food odors affect taste).
  • Avoid leaving coffee in the hopper all day (light + heat + air = faster staling).
  • Don’t store near spices or strong-smelling foods.
Freezing (Only if you need to)

Freezing is OK only when done correctly:

  1. Divide coffee into small, airtight portions (one-week portions).
  2. Freeze immediately.
  3. When ready, take one portion out and let it reach room temperature before opening (prevents condensation).
  4. Do not refreeze the same portion.
Storage for your 250g bags
  • Keep sealed in a cupboard.
  • Open, press out excess air, reseal tightly each time.
Shipping

Orders processed here will take 2-4 business days to arrive. Delivery details will be provided in your confirmation email.

Antioquia

Antioquia is one of Colombia’s most historic and influential coffee regions, defined by steep Andean mountains, fertile volcanic soils, and a long tradition of smallholder farming. Coffee here is typically grown on high-altitude hillsides, where warm days and cool nights slow cherry maturation—resulting in well-structured coffees with balanced acidity and natural sweetness.

The region is known for careful harvesting and washed processing, producing cups that are clean, consistent, and approachable, often showing notes of caramel, cocoa, and soft citrus. Antioquia coffees are versatile by design, performing equally well as filter or espresso, and are a cornerstone of Colombia’s reputation for reliable, high-quality specialty coffee.

The people behind the coffee....

In the mountains of Antioquia, coffee farming is a way of life passed down through generations. Most farms here are small, family-run plots carved into steep hillsides, where every coffee tree is tended by hand. Harvest season brings families and neighbors together, moving carefully through the rows to pick only ripe cherries—often returning to the same trees multiple times to ensure quality.

These farmers are deeply connected to their land. Cool mountain mornings, misty afternoons, and fertile soils shape not only the coffee, but the rhythm of daily life. After harvesting, cherries are washed and dried with patience and precision, reflecting a regional focus on cleanliness and consistency rather than speed or volume.

Behind each cup from Antioquia is the work of dedicated producers who value stability, tradition, and care. Their commitment results in coffees that are approachable, balanced, and dependable—coffees meant to be enjoyed every day, while quietly carrying the story of the people and landscapes that produced them.

Process

In Antioquia, washed coffee processing is carried out with precision and consistency, reflecting the region’s long-standing coffee tradition. Once cherries are hand-picked at peak ripeness, they are delivered to small wet mills, often located directly on the farm or shared within the community.

The cherries are depulped the same day, removing the outer skin before undergoing a controlled fermentation. During this stage, the remaining mucilage naturally breaks down over several hours, depending on temperature and climate. Once fermentation is complete, the coffee is thoroughly washed with clean water, leaving only the parchment-covered bean.

Drying is done slowly and evenly—commonly on patios, raised beds, or covered parabolic dryers—to protect the coffee from excessive heat or rain. This careful approach results in a cup that is clean, bright, and well-structured, allowing Antioquia’s natural sweetness and balanced acidity to clearly come through.

Variety

Caturra is a natural mutation of the Bourbon variety that was first identified in Brazil and later became one of the most important cultivars in Colombia. It is valued for its compact plant structure, which allows farmers to plant coffee trees more densely and manage them more efficiently on steep mountain terrain.

From a cup-quality perspective, Caturra is known for its clarity, balanced acidity, and clean sweetness, especially when processed using the washed method. Rather than producing overly intense or heavy flavors, it tends to express caramel, brown sugar, soft citrus, and gentle fruit notes, making it a reliable and elegant variety.

In regions like Antioquia, where altitude and careful washing are key, Caturra shines as a transparent variety—one that clearly reflects terroir and processing. This makes it a cornerstone of classic Colombian coffee profiles and a favorite for both filter and modern espresso brewing.